Or rather, let me show you! Quick, go find the two most beautiful acorn squash in your grocery store and meet me back here! I promise you will love this combination of sweet squash and tangy, garlicky, ever so slightly spicy vinaigrette.
Oh my gosh. When I found this recipe on Annie’s Eats, I almost died of excitement. And boy, were these cookies good.
I’m not sure I would actually call this cookie a snickerdoodle, now that I have tasted them. To me, snickerdoodles are light crunchy and oh-so-buttery disks covered in cinnamon. Their pumpkin friends are actually more like tea cakes covered in spiced sugar. But don’t let that stop you! In fact…once you make these cookies, you may find it hard to stop eating them…I know I did.
Say…maybe I will go make them again once I finish writing this post…
Hooray! It’s Fall! Pumpkins are everywhere, including in these brownies!
For those of you that are thinking to yourselves, “Does pumpkin really go with chocolate?” or any other silly, suspicious thoughts…stop being such a Doubting Thomas! These two flavors are delightful together, and will be featured prominently on SLB this Autumn.
I first made these brownies almost 2 years ago, right as I was really starting to get into cooking. Maybe it was something I did…maybe Martha swung and missed (as many reviewers commented)…but the original recipe turned out very dry. Like cake made of sawdust. I put the recipe away and vowed not to think about it again. But honestly, who can resist a brownie with warm swirls of pumpkin running through it? As Fall rolled around this year, I knew I just had to try it again, play with the recipe, and see if I could make these brownies sing. I think you will be really pleased with the results!
I’ve been told that these brownies are still a little bit more like cake than brownies…but I’ll let you be the judge of that. They are dense and moist, but they are not particularly fudgie or chewy the way brownies would be. Let me know what you think!